Malay Beef Rendang Curry

• 1/2 pkt (15 g) Malay spice 
• 500 g beef casserole meat, cubed 
• 1 onion, chopped 
• 2 tsp kecap manis* 
• 2 tbsp white vinegar 
• 1 tsp brown sugar 
• 400 ml coconut milk

STEP 1

Sauté onion, 5 min. Add spice, sauté 1 min. 

STEP 2

Add beef and sauté until browned, 5 min.

STEP 3

Mix vinegar, sugar and kecap manis (*sweet soy sauce) with coconut milk and add to dish. Cover and simmer 60 min.

HOW TO SERVE

Serve with steamed rice, cucumber and peanut salad*.

HINTS & TIPS

SIDES & CONDIMENTS

cucumber and peanut salad:

• 100 g cucumber sliced 
• 1 tsp light soy sauce 
• 1 tsp lemon juice 
• 1 tsp sugar 
• 2 tbsp crushed peanuts 

fresh chilli sliced - optional 

Mix all ingredients together in a bowl.

SWAPS & ALTERNATIVES

Veggie combos: omit salad and serve with steamed broccoli.

Reduce meat: 250 g beef + 200 g cooked chickpeas. 

Alternative: replace beef with lamb or goat.

Kecap manis = sweet soy sauce